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Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells

Author:

Joanna Grzelczyk,Dominik Szwajgier,Ewa Baranowska-Wójcik,Grażyna Budryn,Małgorzata Zakłos-Szyda,Bożena Sosnowska

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

30 October 2022

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